Wednesday, November 23, 2016

Turkey with Pan Dressing and Gravy

Pan Dressing with Turkey - a family favorite! My Mom always made Stuffing in the bird with Poultry Seasoning. My Mother-in-law made Pan Dressing with Sage. I combined the two and created my own version. Enjoy my delicious recipes for Pan Dressing, Gravy, and directions for baking a turkey!

Pan Dressing

This recipe makes enough for 1 - 9 x 13" pan. Leftovers are delicious!


1 loaf of white bread (21 slices) or buns
1 medium onion, chopped
3 stalks celery
Turkey neck and turkey giblets (or 1 chicken thigh)
1/4 heaping teaspoon salt
1/4 heaping teaspoon black pepper (optional)
1/2 heaping teaspoon Poultry Seasoning
1/2 heaping teaspoon Sage
3/8 stick butter or margarine
2 cups chicken broth (I use low-sodium.)

Note: Recipe can be doubled. Use the chart below to double the recipe.

1 pan
2 pans
Neck & Giblets or 1 thigh
Neck & Giblets or 2 thighs
¼  heaping teaspoon
½ heaping teaspoon
Black Pepper
¼ heaping teaspoon
1/2 heaping teaspoon
Poultry Seasoning
½ heaping teaspoon
1 heaping teaspoon
½ heaping teaspoon
1 heaping teaspoon
3/8 stick
¾ stick
Stalks of Celery
1 medium
2 medium, or 1 large
Chicken Broth
2 cups
4 cups
1 loaf
2 loaves


Use Pam Cooking Spray to coat the bottom of a 9" x 13" baking pan.

Lightly toast the bread. (This step can be done a day ahead.)

When cool, tear the toast into small pieces.

Rinse the turkey neck and giblets or chicken thigh. Place in a tall sauce pan and cover with water. Bring water to a boil, and boil gently for about 1 hour. Add more water, if necessary, doing cooking time. Remove meat from broth to a plate, and allow to cool. 

Note: Set liver aside. You will not use liver in the dressing. 

Pull meat from bones, and cut giblets into small pieces. Process in a food processor. Set aside.

Meanwhile, add chopped celery, butter, and onion to a microproof bowl. Microwave on high for 5 minutes. Stir. Microwave an additional 3-5 minutes.

Preheat oven to 425 degrees.

Add Poultry Seasoning, Sage, and chopped meat to the torn toast.

Add the cooked celery and onion. Add 1-1/2 cups broth, and stir well. Add remaining broth, 1/4 cup at a time until desired consistency. If necessary, add a little water. Mixture should be moist, but a little stiff, like the consistency of peanut butter.

Bake at 425 degrees for 25 minutes. Broil about 2 minutes, until top is lightly browned.

Cut into squares to serve. Leftovers can be reheated or frozen.

Turkey Gravy

Combine 3/4 cup of milk with 3 heaping Tablespoons of Corn Starch in a small bowl. Add to 4 cups of broth in a tall sauce pan. Bring to a boil, while stirring constantly. Cook 3-5 minutes at medium heat while stirring gently, until slightly thickened and smooth. Gravy will thicken as it cools.

Nancy's Additional Notes:

You may purchase broth, use broth from the cooked meat, or a combination of the two. If you use broth from the turkey, first remove the grease.


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